Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of salted water to a boil over a medium heat, add the potatoes and half the turmeric and cook for 6 minutes, then drain and set aside.

Transfer the parboiled potatoes to a large roasting tin with the onions and cauliflower. Whisk together the lemon juice, oil, curry powder, remaining turmeric, cumin and coriander seeds in a small jug. Season, then pour over the vegetables and toss to coat. Roast for 20 minutes, then stir in the tomatoes and roast for another 5-10 minutes until the tomatoes are soft and the potatoes tender.

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